A wheat-based meat substitute, this bakes up like bread. I slice it to use AS bread, for sandwiches; or, I dunk it in egg (okay, NOT vegan, but ovo-lacto-vegetarian) to make a savory French toast; it can be cubed and toasted in the oven as a chewy-crunchy crouton for soups or salads, as well.Submitted by TA24JC